To prepare this dish, prepare a carp weighing about 1.5kg, 250ml of beer, tomatoes, scallions, onions, green chili peppers, red chili peppers and spices such as soft tofu, steamed chili sauce, fish sauce, seasoning, white pepper, ginger, garlic and dried chili.
After cleaning, carp are chopped into bite-sized pieces, marinated with a little wine and salt to remove the fishy smell, and then rested for about 15 minutes. Meanwhile, tomatoes are cut into segments, chili peppers are seedless and sliced, and the remaining ingredients are pre-processed to facilitate the cooking process.
Next, sauté ginger in hot oil until fragrant, then take it out, then fry the fish until golden brown on both sides. This step helps the fish meat become firm, not mushy when stewed and creates an attractive color for the dish.
In another pot, sauté garlic until fragrant with ginger, soft tofu and steamed chili sauce, then pour in beer and bring to a boil. When the beer broth boils, add the fried fish and braise with fish sauce over medium heat for about 15 minutes to let the fish absorb the spices evenly. Continue to add tomatoes and dried chili and cook for a few more minutes until the sauce thickens. Finally, add green chili, red chili, season with seasoning powder and white pepper to taste, then sprinkle with scallions before turning off the heat.
To make the beer-steamed fish dish have a complete flavor, housewives should note that tofu and chili sauce are already salty, so there is no need to season too much salt. When frying fish, keep the heat low and only flip the fish when one side is golden to keep the fish in its original state, making the finished product more beautiful and delicious.
With the natural sweetness of the fish, the characteristic aroma of beer and the rich sauce, beer-steamed carp is an ideal choice to make your family's weekend meal more attractive and cozy.
